Stories from the Bay and beyond

Cornish heritage strawberries are packed with flavour. Complimented with light and creamy white chocolate mousse and classic lemon meringue, really shows them off. Here's our recipe.

Spider crab poke is a seasonal dish on the Zacry's menu. Originally a Hawaiian dish of raw tuna, chef has adapted it to a Cornish dish of spider crab which can be found off Watergate Bay. Here's the recipe.

Burgers are always a firm favourite in the Bay. There is more to a burger than the pattie, we like to pile ours high. Here’s whats included in executive chef, Neil Haydock’s ultimate burger.

Desserts don't come much more comforting than a good serving of rice pudding. See executive Chef Neil Haydock's recipe with a rhubarb twist.

The origin of this iconic New York sandwich loaded with pastrami & swiss cheese is hotly disputed. Here's our take served at The Living Space.

This Living Space cocktail is a refreshing combination of clotted cream gin, orange and cinnamon. Here's the recipe to make it yourself at home.

On Wednesday 17 May, Tarquin's gin will be taking over the Fifteen Cornwall bar for a pre-dinner cocktail master class.

On Friday 19 May we're inviting you to an authentic asado (a traditional Argentine BBQ). Share an evening of live music and fireworks with the polo players.

Chef loves a good succotash - a North American Indian dish consisting of beans and kernels. Here's his take on the recipe, featuring scallops and monkfish.

Succotsash comes from a North American Indian word for ‘broken kernels’. There is no set recipe and you can add what you like to create this tasty broth. Here's our recipe for monkfish succotash.